The Nutri-Score is a voluntary, color-coded food labeling system designed to help consumers compare the nutritional quality of products at a glance. Developed by independent scientists, the system simplifies complex nutritional data found on back-of-package labels into an easy-to-understand A (dark green) to E (dark orange/red) scale. But what are Nutri-Scores based on and what exactly is factored into this calculation?
The Core of the Calculation: Positive and Negative Components
At its heart, the Nutri-Score is based on an algorithm that assigns points to a product's nutritional composition, per 100 grams or 100 milliliters. This score is the result of subtracting "positive" points from "negative" points, creating a net score that corresponds to a final letter grade. The higher the net score, the lower the nutritional quality, and vice versa.
Negative Points (Nutrients to Limit)
These components add to a product's negative score, pushing it towards an 'E' rating. They are scored based on their content per 100g/100ml. The nutrients that fall into this category include:
- Energy (calories): Higher calorie density increases the score.
- Saturated Fatty Acids: A high concentration of these fats, linked to heart health issues, adds negative points.
- Sugars: Both added and naturally occurring sugars contribute negatively to the score.
- Sodium (Salt): Higher sodium content is penalized.
- Certain Sweeteners: The most recent algorithm updates also account for the presence of non-nutritive sweeteners in beverages, discouraging their use.
Positive Points (Encouraged Ingredients)
Conversely, certain beneficial ingredients are awarded positive points, which are subtracted from the negative score to improve the final grade. These include:
- Protein: Higher protein content is considered a beneficial factor.
- Fibre: Dietary fiber, which is often not mandatory on standard labels but is crucial for the Nutri-Score calculation, adds positive points.
- Fruits, Vegetables, Legumes, and Nuts: The percentage of these ingredients in a product is a major factor in determining its score. Whole, fresh fruits and vegetables typically receive the best score.
Comparison of Calculation Parameters
Different Nutri-Score algorithms have been refined over time to improve the system's accuracy. A key update was made in 2023 to address inconsistencies and better reflect scientific dietary recommendations.
| Calculation Parameter | Old Nutri-Score Algorithm (Pre-2023) | New Nutri-Score Algorithm (2023 Update) |
|---|---|---|
| Energy (kJ) | Scored linearly based on content per 100g/100ml. | Refined scoring, particularly for beverages. |
| Sugar (g) | Simple point system for total sugar content. | Stricter scoring, with lower thresholds and additional points for sweeteners in drinks. |
| Saturated Fat (g) | Scored based on content per 100g/100ml. | Adjustments to better differentiate between products, such as skimmed vs. whole milk. |
| Salt (g) | Scored based on content per 100g/100ml. | Stricter thresholds to discourage high salt intake. |
| Fibre (g) | Awards positive points based on content. | Modified to penalize low fiber content in high-carbohydrate foods like pasta. |
| Fruits, Vegetables, Legumes, Nuts (%) | Included all fruits, vegetables, legumes, and specific oils (rapeseed, walnut, olive). | Focused on fruits, vegetables, and legumes; removed specific oils from the calculation. |
Application of the Algorithm: Special Categories
While a general algorithm exists for most products, special rules apply to certain food categories to provide more accurate scores. For example, the calculation method is adapted for beverages, with different thresholds and a specific penalty for non-nutritive sweeteners. Red meat and cheese also have separate evaluation criteria within the algorithm to ensure a more nuanced assessment that aligns with specific dietary guidelines. This attention to detail prevents unfair comparisons between, for instance, a soft drink and a tablespoon of olive oil.
Limitations and Impact of the Nutri-Score
Despite its scientific foundation, the Nutri-Score is not without limitations. Critics point out that its reliance on nutrient composition per 100g can be misleading, particularly for foods consumed in small quantities, such as cooking oils. Healthy fats found in products like olive oil can receive a poor score due to high energy density, potentially discouraging their consumption. The score also doesn't consider the degree of food processing, meaning some ultra-processed foods could receive a better score than less-processed alternatives if their macronutrient profile happens to be favorable.
However, the Nutri-Score's impact on public health is noteworthy. Studies have shown that when displayed, the label helps consumers make healthier food choices, resulting in a positive shift in overall shopping basket composition. This voluntary labeling system also acts as an incentive for food manufacturers to reformulate products to achieve a more favorable score, potentially leading to widespread improvements in the food supply.
Ultimately, the Nutri-Score serves as a powerful, yet simplified, tool for consumer guidance, best used for comparing products within the same food category. For a full picture of diet, nutritional labels should be considered alongside overall eating habits. Learn more about the evolution and effectiveness of nutritional labels from a 2025 cross-country study published on FoodTimes.
Conclusion
In conclusion, what Nutri-Scores are based on is a transparent, science-backed algorithm that balances favorable nutritional components against unfavorable ones within a product. By doing so, it translates complex nutritional information into a straightforward color and letter grade, helping consumers make quicker, more informed decisions in the supermarket. While not a flawless system, particularly when comparing different food types, the Nutri-Score is an effective tool for improving dietary choices and driving positive changes within the food industry.
